COPPER PENNIES
2 pounds carrots, peeled and sliced into coins
1 medium onion, sliced
1 can Campbell's Healthy Request Tomato soup
1/2 cup vinegar
1/4 cup vegetable oil
3/4 cup monkfruit sweetener, or 0 calorie sweetener of choice
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
salt & pepper, to taste
Cook carrots until tender but not falling apart; drain and set aside. Bring tomato soup up to a boil and add remaining ingredients except for onion. Cook long enough for the monkfruit to completely dissolve. Stir together carrots and onions and add dressing. Mix well and transfer to a glass container and refrigerate at least 24 hours before eating. May be stored in fridge for about 4 weeks. Makes 6 cups or 12 1/2-cup servings.
All plans 2 points per serving.
YouTube Let's Cook Video
2 pounds carrots, peeled and sliced into coins
1 medium onion, sliced
1 can Campbell's Healthy Request Tomato soup
1/2 cup vinegar
1/4 cup vegetable oil
3/4 cup monkfruit sweetener, or 0 calorie sweetener of choice
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
salt & pepper, to taste
Cook carrots until tender but not falling apart; drain and set aside. Bring tomato soup up to a boil and add remaining ingredients except for onion. Cook long enough for the monkfruit to completely dissolve. Stir together carrots and onions and add dressing. Mix well and transfer to a glass container and refrigerate at least 24 hours before eating. May be stored in fridge for about 4 weeks. Makes 6 cups or 12 1/2-cup servings.
All plans 2 points per serving.
YouTube Let's Cook Video
